Chocolate Peanut Butter Muffins with summer squash. Gluten-free, dairy-free, sugar-free, low-carb, THM-S.

Chocolate Peanut Butter Muffins

  • Author: MamaShire
  • Yield: 10 1x
  • Category: Dessert


Rich and delicious Chocolate Peanut Butter Muffins made with summer squash. Gluten-free, dairy-free, sugar-free, low-carb, THM-S



  • 3/4 cup sugar-free peanut butter
  • 2 cups shredded yellow squash or zucchini, fresh or frozen*
  • 2 eggs
  • 1 cup THM Baking Blend or MamaShire Baking Blend
  • 1/3 cup cocoa powder
  • 3/4 cup THM Super Sweet Blend or homemade sweetener**
  • 2 teaspoons vanilla
  • 1 1/2 teaspoons aluminum-free baking powder
  • 1/2 teaspoon Himalayan salt
  • 1/4 teaspoon cinnamon (optional)


  1. Preheat oven to 350°. Grease a muffin pan with coconut oil spray.
  2. Place all ingredients in blender** or food processor and blend until thoroughly combined and squash is mixed in well.
  3. Fill muffin cups 2/3 full.
  4. Bake for 25-30 minutes or until a toothpick inserted in muffin comes out clean.
  5. Let cool in pan for 5 minutes before removing from pan to a wire cooling rack.


*If using frozen squash, thaw before using and drain off excess water.
**Homemade sweetener = 1 cup non-GMO erythritol + 1 teaspoon Now Better Stevia

**I use a Vita-Mix blender, if you don’t have a strong blender you may want to use a food processor instead.


  • Calories: 165
  • Fat: 12 g
  • Carbohydrates: Net 4 g
  • Protein: 9 g